Jalapeno Cheddar Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 275.7
- Total Fat: 8.4 g
- Cholesterol: 34.5 mg
- Sodium: 273.8 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 1.7 g
- Protein: 12.1 g
View full nutritional breakdown of Jalapeno Cheddar Bread calories by ingredient
Number of Servings: 16
Ingredients
-
1 1/2 tablespoons dry yeast
1 teaspoon sugar
1 cup warm water
4 cups flour (more as needed - I think I wind up using 5 1/2 cups by the time I am done)
7-8 large jalapeno peppers, finely chopped, and seeds removed
1 3/4 teaspoons salt
1 tablespoon sugar
1 egg (room temperature, let egg sit in hot water for about 5-7 minutes to warm)
1 teaspoon hot pepper sauce
3/4 cup milk, warmed
2 1/2 cups cheddar cheese (chopped or shredded)
Directions
1. Prepare a heavy-duty stand mixer with a kneader blade.
2. Proof yeast in water with 1 teaspoon sugar for 8-10 minutes, or until foamy.
3. Heat milk in the microwave for about 50 seconds on HIGH.
4. In the stainless steel bowl, add in 4 cups flour, chopped jalapenos, salt, sugar, egg, hot pepper sauce and warmed milk.
5. After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.
6. Towards the end of the kneading add in the cubed cheddar cheese, and mix until combined (the dough can be removed from the bowl and you can add/mix in the cheese by hand if desired).
7. After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes.
8. Gather up dough and knead gently for 30 seconds.
9. Then place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).
10. Punch down dough and slice into two even pieces.
11. Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray.
12. Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
13. Brush tops with an egg white that has been mixed with 1 teaspoon cold water.
14. Sprinkle on grated Parmesan cheese or sesame seeds.
15. Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.
I did pretty much what the recipe called for – brushed with an egg wash, but then I sprinkled a good dose of kosher salt over the top. And then I added shredded Parmigiano-Reggiano – the good stuff.
I made the dough at night. On the step where it says to shape into 2 balls and let rise again – I put the 2 balls into greased bowls, covered with plastic wrap, and stuck them in the fridge (they will rise overnight) and then baked them in the morning. I baked mine on baking stones – just less cleanup.
Serving Size: 2 loaves, 8 healthy slices each (16 total)
2. Proof yeast in water with 1 teaspoon sugar for 8-10 minutes, or until foamy.
3. Heat milk in the microwave for about 50 seconds on HIGH.
4. In the stainless steel bowl, add in 4 cups flour, chopped jalapenos, salt, sugar, egg, hot pepper sauce and warmed milk.
5. After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.
6. Towards the end of the kneading add in the cubed cheddar cheese, and mix until combined (the dough can be removed from the bowl and you can add/mix in the cheese by hand if desired).
7. After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes.
8. Gather up dough and knead gently for 30 seconds.
9. Then place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).
10. Punch down dough and slice into two even pieces.
11. Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray.
12. Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
13. Brush tops with an egg white that has been mixed with 1 teaspoon cold water.
14. Sprinkle on grated Parmesan cheese or sesame seeds.
15. Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.
I did pretty much what the recipe called for – brushed with an egg wash, but then I sprinkled a good dose of kosher salt over the top. And then I added shredded Parmigiano-Reggiano – the good stuff.
I made the dough at night. On the step where it says to shape into 2 balls and let rise again – I put the 2 balls into greased bowls, covered with plastic wrap, and stuck them in the fridge (they will rise overnight) and then baked them in the morning. I baked mine on baking stones – just less cleanup.
Serving Size: 2 loaves, 8 healthy slices each (16 total)